Categories: Cheesecake
Ingredients
- 2 cups vanilla wafer cookie crumbs
- 3/4 stick melted butter
- 1 teaspoon almond extract
- 2 cups sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla
- 21-ounce can cherry pie filling
- 1 cup white sugar
- 3 eight-ounce packages cream cheese
- 1 cup mayonnaise
- 4 eggs
- 2 cups white chocolate chips
- 2 teaspoons vanilla
Directions
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Preheat oven to 350 degrees F., rack in the middle position
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For The Crust: Pour melted butter and almond extract over cookie crumbs. Mix with a fork until they’re evenly moistened.
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Cut a circle of parchment paper (or wax paper) to fit inside the bottom of a 9-inch Springform pan. Spray the pan with Pam or other nonstick cooking spray, set the paper circle in place, and spray with Pam again.
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Dump the moistened cookie crumbs in the pan and press them down over the paper circle and one inch up the sides. Stick the pan in the freezer for 15 to 30 minutes while you prepare the rest of the cheesecake.
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For The Topping: Mix the sour cream, sugar, and vanilla together in a small bowl. Cover and refrigerate. Set the unopened can of cherry pie filling in the refrigerator for later.
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For The Cheesecake Batter: Place the sugar in the bowl of an electric mixer. Add the blocks of cream cheese and the mayonnaise, and whip it up at medium speed until it’s smooth. Add the eggs, one at a time, beating after each addition.
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Melt the white chocolate chips in a microwave-safe bowl for 2 minutes. (Chips may retain their shape, so stir to see if they’re melted – if not, microwave in 15-second increments until you can stir them smooth.) Cool the melted white chocolate for a minute or two and then mix it into the batter gradually at slow speed. Scrape down the bowl and add the vanilla, mixing it in thoroughly.
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Pour the batter on top of the chilled crust, set the pan on a cookie sheet to catch any drips, and bake it at 350 degrees F. for 55 to 60 minutes. Remove the pan from the oven, but DON’T SHUT OFF THE OVEN.
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Starting in the center, spoon the sour cream topping over the top of the cheesecake, spreading it out to within a half-inch of the rim. Return the pan to the oven and bake for an additional 5 minutes.
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Cool the cheesecake in the pan on a wire rack. When the pan is cool enough to pick up with your bare hands, place it in the refrigerator and chill it, uncovered, for at least 8 hours.
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To serve, run a knife around the inside rim of the pan, release the springform catch, and lift off the rim. Place a piece of waxed paper on a flat plate and tip it upside down over the top of your cheesecake. Invert the cheesecake so that it rests on the paper.
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Carefully pry off the bottom of the Springform pan and remove the paper from the bottom crust.
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Invert a serving platter over the bottom crust of your cheesecake. Flip the cheesecake right side up, take off the top plate, and remove the waxed paper.
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Spread the cherry pie filling over the sour cream topping on your cheesecake. You can drizzle a little down the sides if you wish.